3 Things You May Not Know About Cocoa
• It starts off as a kind of unsweetened baking chocolate-chocolate liquor-derived from the beans of the cacao tree. The liquor is separated into solids and butter, and the solids are then ground to make cocoa powder.
• There are only three varieties of cacao tree: the Criollo, Forastero and a hybrid of these, the Trinitario; most cocoa is made from a mix of varieties
• We could soon be celebrating Cocoa Day. One of Ghana's politicos has proposed a holiday devoted to cocoa and chocolate-and we're more than ready to jump on that bandwagon
2 Ways To Try Cocoa right Now
• In cocoa nibs, the unsweetened kernels of cacao beans that are roasted and chopped
• Served in a frosty drink, sweetened with honey, spices and vanilla like they did in its native South America
1 Thing To Remember At The Grocery Store
• Natural (unsweetened) cocoa has a dark, intense flavour; use it for brownies and cookies. Dutch-process cocoa has some neutralized acids; use it in icings and sauces
1 Collectible To Pick Up When You See it
• Vintage cocoa tins from companies like van Houten and Cadbury
1 Tip You Can't Live Without
• If a recipe (especially with baking soda) calls for cocoa, use natural cocoa. Dutch-process cocoa can
alter the chemistry of a recipe
1 Way To Indulge Your Inner Cocoaholic
• Book into the Hershey Hotel in Hershey, Pennsylvania, for a 50-minute Cocoa Massage-it doesn't have a single calorie!
Food styling: Claire Stubbs. Prop styling: Lara McGraw
Read more in Recipes and Country Pantry
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